Organic Pinsa Pizza Flour

What is Pinsa Romana?

Pinsa is original Roman baking craft and the predecessor of the pizza we know today. The name Pinsa comes from the Latin “pinsère”, meaning “to stretch”. The typical elongated shape of a Pinsa comes from stretching the dough and pressing it flat with your fingertips, giving it its handmade look and the characteristic rustic, cloud-like appearance. The oval-shaped Pinsa is very airy, with a crispy crust on the outside and a soft crumb inside. Pinsa is the lighter version of pizza—a kind of focaccia that pairs well with all kinds of toppings and tasty delicacies.

Pizza flour isn’t just pizza flour

Organic Pinsa Pizza Flour is a blend of rice flour and wheat flour. Adding rice flour isn’t new—it has been used far back in history. Rice, which is gluten-free flour, adds greater complexity to the flavor. We’ve chosen wheat flour with the milling grade Tipo 0. This means the flour isn’t milled as finely, but gives more flavor to the pizza bases. The flour’s strength also has a big impact on the final result. Flour strength expresses the flour’s ability to absorb water, and the elasticity you can achieve in the finished dough. The higher the W value, the more pliable and easier the dough is to work with. This flour has a W value of 280, which is a strong flour strength, where the flour can absorb between 65% and 75% of its own weight in water and make the dough light, airy and full of bubbles.

How to make the perfect Pinsa base

To get the very best results from your homemade pizza bases, we recommend planning your pizzas well in advance. You’ll get an easy, pliable dough with lots of flavor if you let it mature for 18–24 hours. But if you don’t have time to wait, you can still get a pretty good result in 2–3 hours.

See how to make the dough for a classic Pinsa and the perfect pizza base for Deep Pan Pizza